Chicago, IL

December, 2012

Charlottesville, Virginia native Jill Zimorski graduated from the University of Virginia in 1999. She then managed two local restaurants before a General Manager position at Palette at the Madison Hotel took her to Washington, D.C. She eventually moved on to Charlie Palmer Steak, where she spent a little over a year and a half as the restaurant manager. It was while working there that she met a young chef named Bryan Voltaggio.

Zimorski’s next step took her to took Café Atlantico and minibar by José Andrés, where she worked as sommelier and beverage director. After over three years with the influential Spanish chef, she was made beverage director for Andrés’ ThinkFoodGroup, adding to her plate three more locations Jaleo, Greek and Mediterranean concept restaurant Zaytinya, and Oyamel. During this undertaking, her cocktail program at Café Atlantico was named one of the most innovative in the country by The New York Times.

In 2010, Zimorski was invited by her old colleague, Chef Bryan Voltaggio, to direct the beverage program at his restaurant VOLT in Frederick, Maryland. Volt’s wine list currently comprises about 500 Old and New World wines, and Zimorski is at work to make the wine program her own, with more attention to organic and sustainable producers, and small and family-run wineries. Currently, Zimorski is the wine director at the Alinea in Chicago, IL.

In addition to holding numerous wine certificates, Zimorski is on the faculty of the Washington Wine Academy. She’s also a member of Women Chefs & Restaurateurs, the Society of Wine Educators, the Wine & Spirit Education Trust, and the Court of Master Sommeliers.